Krapow Moo
PREP TIME
10m
COOK TIME
15m
TOTAL TIME
25m
YIELD
2-3m
INGREDIENTS
1 lb ground pork
3-4 cups Holy basil
1/2 cup Yardlong beans (1/2” pieces)
1 - 4 Thai Hot Chilies
4 Cloves Garlic (Large cloves, or more if using small cloves)
2-4 eggs
4 tbs Oyster Sauce
1 tbs Fish sauce
4 tsp Light Soy Sauce
2 tsp Dark Sweet Soy Sauce
2 tsp Sugar
Water (as needed)
Rice (for serving)
INSTRUCTIONS
Fry egg(s) and have it ready. I liked to do basted, sunny-side up eggs.
Crush the garlic and chilies together, then fry them in oil for about 30 seconds.
Add the ground pork and stir into the chili and garlic. Fry until well browned.
Add the cut green beans, oyster sauce, sugar, and soy sauces. Fry until the pan starts to get dry, then add a small amount of water.
Turn off the heat, then add fresh basil. Stir in well and serve immediately with steamed rice.
NOTES
You can use green beans instead if you can’t find Yardlong beans
It’s hard to find Thai chilies at a local, non-asian grocery store so I sometimes use Serrano peppers.
Try the dish with Jasmine rice if available, otherwise, your rice of choice will do just fine.
About Krapow Moo
When going to a Thai restaurant, I try my hardest to eat something “different” that isn’t Pad Thai or Pad Kee Mao. When we first moved to Astoria, we discovered an amazing Thai restaurant called Enthaice. I ordered their Krapow Moo and it was Heaven in my mouth. The dish appeared very simple though, and instead of paying $20 for a plate, I thought to myself, I could probably make this at home really well and for a lot less. Well, I was right and here it is.
